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Bhurta (Spiced Eggplant Puree)


1 each                          Eggplant

2 tablespoon                Mustard Oil or Vegetable Oil

1 each                          Medium Onion, finely chopped

2 clove                         Garlic, finely minced

1 teaspoon                   Ginger Root, finely minced

1 teaspoon                   Mustard Seeds

½ teaspoon                  Ground Cumin

½ teaspoon                  Ground Coriander

¼ teaspoon                  Turmeric

½ teaspoon                  Salt

¼ teaspoon                  Crushed Dried Red Peppers

dash                             Freshly Ground Black Pepper

½ each                         Lime Juice

2 tablespoon                Yogurt

2 tablespoon                Chopped Fresh Coriander


  1. Place whole unpeeled eggplant in a shallow pan; make a few slashes in eggplant.  Roast in hot
  2. 450F oven for 30-40 minutes until eggplant is soft all over.  Remove from oven and cool.
  3. Cut stem end off eggplant and peel off skin.  Place eggplant pulp in blender or food processor.
  4. In a small frying pan, heat oil over moderate heat.  Add onion, garlic, gingerroot, and mustard
  5. seeds and sauté until seeds start to pop.  Add all other ingredients except lime juice and yogurt
  6. and sauté a few more minutes, stirring.
  7. Add spice mixture to eggplant pulp and puree until smooth.  Stir in lime juice and yogurt.
  8. Serve at room temperature, garnished with chopped fresh coriander, if desired

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